Kanpai

Stephen

NOTICE: Shochu’sday is Moving!

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After 40 consecutive weeks of hosting Shochu Pros Shochu’sday on Instagram, we are moving to Streamyard, which will allow us to stream to Facebook, YouTube, and eventually to our new website, JapanDistilled.com.

As always (except during daylight savings), 8pm EST on Tuesday evening, 10am JST on Wednesday morning in Japan.

We will be harmonizing our various web presences over the next few months. More to come!

KANPAI!

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Tasting Notes: Nankai

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At first whiff, Nankai smells faintly grassy, which is common in kokuto shochu owing to how kokuto sugar is made from fresh cut cane and that fresh grassiness is a sign of well made kokuto sugar. Sugar cane is, after all, a tall perennial grass. It is still pretty wild that they can capture that after fermentation and distillation.

Disaster Relief for Kyushu Floods

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The floods in the Hitoyoshi region are believed to have killed more than 50 people and damaged or destroyed thousands of homes and businesses. This is deeply personal to us a www.kanpai.us since we count several Hitoyoshi shochu makers as our friends. The damage has spread further over the past week as Kyushu floods continue around the region.